Immerse an untreated, 20-inch cedar plank suitable for cooking use in water; soak at least 1 hour or up to 1 day. Place salmon fillet, skin side down, on soaked plank. Sprinkle with lemon zest, dill, salt, and pepper.

Place planked salmon in center of cooking grate. Grill 25 to 30 minutes or until salmon is opaque in center and flesh flakes easily with a fork. Garnish with lemon wedges.

Makes 4 to 6 servings.

Note: Make sure the plank you choose is virgin cedar. Buy one specially made for food preparation, usually sold in cookware stores.

Salsa - it's Mexico's answer to America's quest for convenience without compromise. Here, tangy, grill-roasted tomatillos form a pureed base for sweet, savory, and spicy vegetables. Dip in with some grilled shrimp for a spirited appetizer or main course.

To prepare the salsa: Grill the tomatillos over Direct High heat until charred in spots and softened, 4 to 6 minutes, turning occasionally. Place the tomatillos in a food processor and process until smooth. Pour the tomatillos into a medium bowl. Add the remaining salsa ingredients and mix well. Set aside until ready to serve.

Lightly brush or spray the shrimp with oil. Season to taste with salt, pepper, and paprika. Grill over Direct High heat until the shrimp are just opaque in the center and firm to the touch, 2 to 4 minutes, turning once halfway through grilling time. Serve warm or at room temperature with
the salsa.

To make the marinade: In a small sauté pan over medium heat, melt the butter. Add the garlic and cook, stirring occasionally, until soft, 2 to 3 minutes. Remove from the heat and add the remaining marinade ingredients. Stir and allow to cool at room temperature.

Using a sharp knife split open the back of each shrimp and devein it. Place the shrimp in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 20 to 30 minutes.

Remove the shrimp from the bag and discard the marinade. Grill over Direct High heat until the shrimp are just opaque in the center and firm to the touch, 2 to 4 minutes, turning once halfway through grilling time. Remove from the grill and serve warm or at room temperature with rice, if desired.

This easy marinade creates a candied salmon fillet that melts in your mouth under a black pepper crust. This recipe is from our friend Bob Blumer, author of The Surreal Gourmet cookbook series.

For the marinade: 3/4 cup maple syrup1/4 cup soy sauce

4 salmon fillets, about 6 ounces each, skin removed

1/4 cup cracked black pepperVegetable oil spray

To prepare the marinade: In a small bowl whisk together the syrup and soy sauce. Pour the marinade into a large plastic resealable bag, and add the fillets. Press out the air and seal the bag tightly, then turn the bag several times to distribute the marinade Set in a large bowl and refrigerate for as long as possible (a minimum of 4 hours, but ideally 24 hours to do it justice). Turn salmon every few hours.

Place pepper on a small plate. Remove salmon from marinade and generously spray both sides of each fillet with oil. Pat top side only into cracked pepper to coat. Grill fillets, pepper side up, over Direct High heat for about 6 minutes, turning once halfway through grilling time. Avoid overcooking the fillets. Salmon is best when the color has turned to a pale pink, but the fish is still moist throughout. Serve immediately on warmed plates.

Makes 4 servings.

Little secret: The longer the salmon marinates (up to 48 hours) the
better it is.

Note: When multiplying the recipe for larger groups, it is not necessary to increase the marinade proportionately. Just mix enough marinade (in the same 3 parts maple syrup to 1 part soy sauce proportions) to cover all the fillets.

Tips: For advance prep Although the fish can be placed in its marinade up to 48 hours in advance, it should only be peppered and cooked just before serving.

Cut salmon into small pieces. In a blender or food processor, pulse in batches for about 10 to 15 seconds each, until coarsely ground. In a mixing bowl mix together ground salmon, heavy cream, cornstarch, shallots, chives, parsley, salt, and white pepper until well blended.

Shape salmon mixture into six 1/2-inch thick patties. Place patties on waxed paper. Spray with nonstick cooking spray and place in refrigerator for 5 minutes.

Place patties, sprayed side down, in center of cooking grate. Grill 6 to 8 minutes or until well-done, turning once halfway through grilling time. Place each patty on a bun; top with one slice of smoked cheese and 1 tablespoon of pickle relish.

Soak the corn in cold water for 30 minutes or more. If necessary, use a weight to keep the ears submerged. Drain. Grill the corn over Direct Medium heat for 20 to 25 minutes, turning three or four times during grilling time. Remove from the grill and allow to cool slightly. When cool enough to handle, carefully pull back the husks and remove the silk. With a sharp knife, cut the kernels from the cobs. Set aside.

In a 9- or 10-inch skillet over medium heat, fry the bacon until the fat is rendered and the bacon is crisp, 10 to 12 minutes. Remove the bacon and set aside on paper towels to drain. Remove all but 1/3 cup of the fat from the bacon drippings in the skillet. Add the garlic and shallot and cook over medium heat until translucent, 2 to 3 minutes. Add the sherry wine vinegar and continue cooking over low heat for 3 more minutes. Set aside.

Wash the scallops and remove the small, tough side muscle. Place in a medium bowl. Add enough olive oil to lightly coat. Season with salt and pepper. Grill over Direct High heat until just opaque in the center, 4 to 6 minutes, turning once halfway through grilling time.

In a large bowl combine the spinach leaves and dressing. Toss to evenly coat the spinach. Divide among four plates and add tomato wedges, avocado slices, corn, and scallops. Crumble a piece of bacon over each salad. Serve warm.

Remove shrimp from marinade. Pour marinade into a small saucepan. Bring to a boil and boil for one full minute. Remove from heat.

Alternately thread shrimp, scallions, and peppers on skewers. Place skewers in center of cooking grate. Grill 4 to 6 minutes until shrimp turn pink and opaque, turning once halfway through grilling time, and basting with reserved marinade. Serve warm over rice or Chinese noodles.

To make the marinade: In a medium bowl, whisk together the marinade ingredients until smooth.

Place the salmon fillets in a large, resealable plastic bag and pour in all but 1/3 cup of the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 15 to 30 minutes.

Remove the fillets from the bag and discard the marinade. Grill the fillets, skin side down, over Indirect High heat until opaque throughout, 10 to 12 minutes. During the last 2 minutes of grilling time, brush the fillets with the 1/3 cup reserved marinade. Slide a spatula between the skin and flesh and transfer the fillets to serving plates. Serve warm.

Tomatillos are used in Mexican kitchens in innumerable ways. In raw form, they have a somewhat sour and astringent flavor. But when they are grill-roasted, they taste sweeter and milder, making them a delicious base for this traditional salsa.

To make the salsa: Grill the bell pepper over Direct High heat until the skin is black and blistered, 10 to 12 minutes, turning every 3 to 5 minutes. Remove from the grill and place in a paper bag; close tightly. Let stand 10 to 15 minutes to steam off the skins. Remove the pepper from the bag and peel away the charred skin. Cut off the top and remove the seeds. Set aside. Grill the tomatillos over Direct High heat until they well marked and beginning to collapse, 4 to 6 minutes, turning occasionally. Put the tomatillos and the bell pepper in the bowl of a food processor and process for a few seconds. Add the remaining salsa ingredients, including Tabasco to taste. Process until well combined but still a bit chunky. Set aside in a bowl.

Clean, core, and cut the lettuce into thin, crosswise slices and put into
a bowl. Lightly brush or spray both sides of the fish fillets with vegetable oil and season with the ancho chile powder and salt. Grill over Direct High heat until the fish begins to flake, 3 to 4 minutes, turning once halfway through grilling time. Remove from the grill. Separate into large flakes with two forks and put into a bowl. Heat the tortillas over Direct High heat for about 30 seconds, without turning. Wrap in a kitchen towel to keep warm. Pile the lettuce and fish on the warm tortillas and top with the salsa.